There's something highly satisfying about chucking all the ingredients into one pot and leaving them to meld into something full of flavour! Less washing-up too...
Neck of lamb is less expensive than many other cuts and, because of the bones, always gives the maximum amount of flavour. This, I think, is an excellent summer casserole.
This is one of the recipes, developed by Delia a few years ago, in conjunction with McCain, to give the Norwich players maximum potential for success in her fuel time plan.
This lovely lamb recipe includes some classic accompaniments - redcurrants, mint and oranges - combined in what Delia describes as the quickest but most beautiful sauce for lamb ever.
This lovely, warming supper dish is packed with flavour and plenty of Spanish influence although, as Delia has discovered, you can now buy perfectly good chorizo produced in this country too!
Taken from Delia's How to Cheat at Cooking, it's hard to believe how superb this recipe is when it's so, so easy to make. A handful of ingredients are transformed into a real Greek treat!
As Creole cooking only ever uses green peppers (and the colour’s nice), I’ve included a fresh pepper here. Otherwise, the equivalent amount from a jar of roasted peppers can be used without detracting from the end result.
The principle of stir-frying involves speed of cooking with a high heat. As the vegetables come into contact with the hot surface of the pan or wok, the heat seals in the flavour and all the nutrients are retained. It's not essential to have a wok, b
This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. We like to serve this with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and freshly snipped chives.
In the winter, when only imported lamb is reasonably priced, this is a good way to jazz up half a shoulder.
This would be my choice for Christmas Eve supper – done and dusted in the morning, or even the day before, then just whisked out of the fridge and into the oven.
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